- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1 (3 1/2) pound broiler-fryer chicken, cut up
- 2 cups sliced onions
- 4 ounces fresh mushrooms, sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 (5 ounce) can evaporated milk
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 dash paprika
- Hot cooked rice
- Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
- Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.